Follow these steps carefully for the perfect Banana Almond Pudding:

1. Prepare the Pudding Base: In a large mixing bowl, combine the two boxes of instant vanilla pudding mix and the 4 cups of cold milk. Whisk vigorously for about 2 minutes, or until the mixture starts to thicken and is smooth. Ensure there are no dry powder lumps remaining.
2. Incorporate Richness and Flavor: Pour the entire can of sweetened condensed milk into the thickened pudding mixture. Add the 1 ½ teaspoons of almond extract. Whisk again until everything is fully combined, smooth, and has a uniform consistency. The mixture will be quite thick at this point.
3. Chill the Pudding Base: Cover the bowl with plastic wrap, pressing it directly onto the surface of the pudding to prevent a skin from forming. Place the bowl in the refrigerator and let it chill for at least 15-20 minutes. This allows the pudding to set further and the flavours to meld slightly.
4. Whip the Cream: While the pudding base is chilling, prepare the whipped cream. In a separate, large, chilled bowl (chilling the bowl and beaters helps the cream whip better), pour in the 2 cups of cold heavy cream. Using an electric mixer (handheld or stand mixer with whisk attachment), start beating on medium speed.
5. Sweeten the Cream: Once the cream starts to thicken slightly (soft trails are visible), gradually add the ¼ cup of powdered sugar while continuing to beat. Increase the speed to medium-high.
6. Achieve Soft Peaks: Continue beating until the cream forms soft peaks. This means when you lift the beaters, a peak forms, but the tip gently flops over. Be careful not to overbeat, or you’ll end up with grainy butter!
7. Fold Components Together: Gently retrieve the chilled pudding base from the refrigerator. Take about one-third of the whipped cream and fold it into the pudding base using a rubber spatula. Use gentle, sweeping motions, cutting down through the center and bringing the spatula up along the side of the bowl, rotating the bowl as you go. This lightens the dense pudding base.
8. Incorporate Remaining Cream: Add the remaining whipped cream to the bowl. Continue to fold gently until just combined. You want the mixture to be homogenous, with no streaks of plain pudding or whipped cream remaining, but avoid deflating the airy whipped cream by overmixing. The final mixture should be light, fluffy, and incredibly creamy.
9. Prepare for Assembly: Select your serving dish. A large glass trifle bowl (around 3-4 quarts) showcases the layers beautifully, but any large, deep bowl or even individual parfait glasses will work. Have your sliced bananas, cookies (wafers or shortbread), and toasted sliced almonds ready nearby.
10. First Layer – Cookies: Arrange a single layer of vanilla wafers or shortbread cookies covering the bottom of your chosen serving dish. Break some cookies in half if needed to fill any gaps, creating a solid base.
11. Second Layer – Bananas: Place a layer of sliced bananas evenly over the cookie layer. Try to cover the cookies as much as possible without overlapping the banana slices too much.
12. Third Layer – Pudding Mixture: Spoon about one-third of the creamy pudding mixture over the banana layer. Spread it gently and evenly using the back of the spoon or an offset spatula, ensuring it reaches the edges of the dish.
13. Fourth Layer – Almonds: Sprinkle about one-third of the toasted sliced almonds evenly over the pudding layer. This introduces the nutty crunch within the dessert.
14. Repeat Layering: Continue layering in the same order: cookies, bananas, pudding mixture, and toasted almonds. Aim for two or three full repetitions of these layers, depending on the depth of your dish.
15. Final Layer: The final layer should ideally be the pudding mixture. Spread it smoothly over the top.
16. Garnish: Generously sprinkle the remaining toasted sliced almonds over the top surface of the pudding. You can also add a few extra cookie crumbs, strategically placed banana slices (add these just before serving to minimize browning), or even a dollop of extra whipped cream in the center if desired.
17. Chill Thoroughly: Cover the dish tightly with plastic wrap. Refrigerate the Banana Almond Pudding for at least 4 hours, but preferably 6-8 hours or overnight. This crucial chilling time allows the flavours to meld beautifully, the cookies to soften slightly, and the pudding to set completely for the perfect texture.
18. Serve: Once thoroughly chilled, remove the pudding from the refrigerator just before serving. Scoop generous portions into individual bowls or plates.